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RMN avec oxygène 17 et analyse thermique différentielle pour étudier les effets du traitement et de l'entreposage sur la qualité de la pâte de taro.

Oxygen 17 NMR and DSC (differential scanning calorimetry) for studying quality of taro paste as affected by processing and storage.

Auteurs : LAI H. M., JENG S. T., LII C. Y.

Type d'article : Article

Résumé

The fresh-made taro paste was packaged and stored under refrigeration (4 plus or minus 1 deg C) or at room temperature (25 plus or minus 1 deg C). Changes in taro paste properties during storage appear to be related to the rate of retrogradation of free starch granules released by the heating and kneading processes. The authors conclude that starch retrogradation may be one of the major factors affecting the hardness of taro paste during storage. The mobility of water in taro paste can be used to demonstrate the interactions among water, solutes, emulsifiers and starches in a food system.

Détails

  • Titre original : Oxygen 17 NMR and DSC (differential scanning calorimetry) for studying quality of taro paste as affected by processing and storage.
  • Identifiant de la fiche : 1999-0984
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 31 - n. 1
  • Date d'édition : 1998

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